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Product Information
SPAGHETTI PASTA CRAFTED BY EXPERTS IN ITALY- Our pasta is cut to a unique die-cut number for perfect shape and texture, to better hold and love the ingredients you stir through.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.
MADE WITH 100% DURUM WHEAT- Dried slowly for the best pasta your sauce has ever seen.
PACKAGING SUSTAINABILITY- At Napolina we strive to source the best ingredients but reducing our impact on the planet is also at the heart of everything we do. Our pasta packaging is fully recyclable.
BORN IN NAPLES- Our passion for the best ingredients has been simmering beneath Mount Vesuvius since 1965.
NOT SO HUMBLE INGREDIENTS- The UK's favourite pasta brand. To be at the heart of your delicious meal, your pasta should be sensational- we're confident that ours is.
Features
Expertly Crafted No 06, Our classic no. 06 spaghetti goes with everything and it goes quickly
Further description
Find more recipes at www.napolina.com/recipes
Country of origin
Italy
Nutritional data
| Typical Values | Per 100g uncooked | Per 75g uncooked |
|---|---|---|
| Energy | 1508kJ/356kcal | 1130kJ/267kcal |
| Fat | 1.5g | 1.1g |
| - of which saturates | 0.3g | 0.2g |
| Carbohydrate | 72.0g | 54.0g |
| - of which sugars | 3.0g | 2.3g |
| Fibre | 3.0g | 2.3g |
| Protein | 12.0g | 9.0g |
| Salt | <0.01g | <0.01g |
| This pack contains approximately six 75g servings |
Preparation and Usage
Preparation
9-11 Mins
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 mins until al dente.
If you like your pasta a little softer, cook for 11 mins. Drain, smother in sauce and enjoy.
9-11 Mins
For proper Italian pasta (and why would you want anything else?), add pasta to a large pan of slightly salted boiling water and cook for 9 mins until al dente.
If you like your pasta a little softer, cook for 11 mins. Drain, smother in sauce and enjoy.
Cooking guidelines
Hob - From Ambient. Add pasta to a large pan of slightly salted boiling water, return to the boil and cook for 9-11 minutes according to taste. A shorter cooking time will create a firmer authentic Italian texture ('al dente' meaning 'firm to the bite').
Drain and serve with your favourite Napolina pasta sauce.
Drain and serve with your favourite Napolina pasta sauce.
Package type
Box
Recycling information
Whole Packaging - Recycle
Other Information
Full Product Name:
Spaghetti
Storage:
Once opened store in a coo dry place.
Best before end: See back of pack
Usage:
6 Servings
Additional Information:
Napolina is a registered trademark. All rights reserved.
Spaghetti
Storage:
Once opened store in a coo dry place.
Best before end: See back of pack
Usage:
6 Servings
Additional Information:
Napolina is a registered trademark. All rights reserved.
Ingredients
100% Durum Wheat Semolina
Allergen Information
Contains Wheat
Brand
Napolina
Brand details
Bring Naples to your kitchen by trying our Spaghetti Alla Bolognese.
Ingredients: 1 tbsp Napolina Olive Oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 2 cloves of garlic, crushed, 500g minced beef, 80g pancetta, diced, 150ml red wine, 2 tbsps Napolina tomato puree, 1 beef stock cube, 1 tsp dried oregano, 2x 400g cans Napolina Plum Tomatoes, Salt and ground black pepper, 150g flat mushrooms, diced, 400g Napolina Spaghetti, Basil and Parmesan to serve.
Serves: 4
Cook Time: 2 hours
Method:
Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.
Add the Napolina tomato puree, crumbled stock cube, oregano and Napolina tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.
Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and Parmesan.
Want more recipe inspiration? Go to https://napolina.com/recipes/
Ingredients: 1 tbsp Napolina Olive Oil, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stick celery, finely chopped, 2 cloves of garlic, crushed, 500g minced beef, 80g pancetta, diced, 150ml red wine, 2 tbsps Napolina tomato puree, 1 beef stock cube, 1 tsp dried oregano, 2x 400g cans Napolina Plum Tomatoes, Salt and ground black pepper, 150g flat mushrooms, diced, 400g Napolina Spaghetti, Basil and Parmesan to serve.
Serves: 4
Cook Time: 2 hours
Method:
Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.
Add the Napolina tomato puree, crumbled stock cube, oregano and Napolina tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.
Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and Parmesan.
Want more recipe inspiration? Go to https://napolina.com/recipes/
Manufacturer
Prepared and packed for:
Napolina,
Liverpool,
L3 1NX,
UK.
Napolina,
Liverpool,
L3 1NX,
UK.
Country of Packing
Italy
Return to Address
Napolina,
Liverpool,
L3 1NX,
UK.
www.napolina.com
Liverpool,
L3 1NX,
UK.
www.napolina.com
Recipes
Bolognese straight from the heart of naples
Prep 15 mins
Cook 1.5 - 2 hours
Serves 4 people
1 Tbsp napolina olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Stick celery, finely chopped
2 Garlic cloves, crushed
500g minced beef
80g pancetta, diced
150ml red wine
1 Beef stock cube
2 Tbsps napolina tomato puree
1 Tsp dried oregano
2 x 400g Cans napolina plum tomatoes
Salt & ground black pepper
150g flat mushrooms, diced
400g Napolina spaghetti
Basil & parmesan, to serve
1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
2 Turn up the heat, add the beef and pancetta to the pan, and cook until lightly browned. Season, then pour over the wine and let bubble until reduced by half.
3 Add the tomato puree, crumble in the stock cube, and add the oregano and tomatoes with their juice, breaking them down with the back of a spoon. Cover and simmer very gently for one-and-a-half to two hours, adding the mushrooms* halfway through cooking.
4 Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and parmesan.
*If you don't care for mushrooms, then we cannot be friends.
Prep 15 mins
Cook 1.5 - 2 hours
Serves 4 people
1 Tbsp napolina olive oil
1 Onion, finely chopped
1 Carrot, finely chopped
1 Stick celery, finely chopped
2 Garlic cloves, crushed
500g minced beef
80g pancetta, diced
150ml red wine
1 Beef stock cube
2 Tbsps napolina tomato puree
1 Tsp dried oregano
2 x 400g Cans napolina plum tomatoes
Salt & ground black pepper
150g flat mushrooms, diced
400g Napolina spaghetti
Basil & parmesan, to serve
1 Heat the oil in a heavy-based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.
2 Turn up the heat, add the beef and pancetta to the pan, and cook until lightly browned. Season, then pour over the wine and let bubble until reduced by half.
3 Add the tomato puree, crumble in the stock cube, and add the oregano and tomatoes with their juice, breaking them down with the back of a spoon. Cover and simmer very gently for one-and-a-half to two hours, adding the mushrooms* halfway through cooking.
4 Ten minutes before the sauce is finished, cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and parmesan.
*If you don't care for mushrooms, then we cannot be friends.
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